Barazek are crisp, buttery Middle Eastern cookies that offer a beautiful contrast in flavor and texture. With golden toasted sesame seeds coating one side and crushed pistachios studded on the other, these delicate treats are nutty, slightly sweet, and wonderfully fragrant. A popular choice in Levantine cuisine, especially in Syria and Lebanon, Barazek pairs perfectly with tea or coffee and brings a touch of elegance to any dessert table.
Why You’ll Love This Recipe
Barazek cookies stand out for their texture and striking appearance. Here’s why you’ll enjoy making and serving them:
- Perfectly Crisp Texture: These cookies are thin and lightly crunchy, with a satisfying bite.
- Nutty Flavor Harmony: The combination of sesame and pistachios creates a rich, roasted, aromatic profile.
- Beautiful Presentation: Their dual topping makes them visually appealing for entertaining or gifting.
- Simple Ingredients: Made with pantry staples and easy-to-follow steps.
- Tea-Time Favorite: Lightly sweet, making them a perfect pairing with tea or coffee.
- Quick and Efficient: The dough comes together quickly and requires minimal baking time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter, softened
- Powdered sugar
- Large egg
- All-purpose flour
- Baking powder
- Vanilla extract
- Salt
- Honey
- Pistachios, coarsely chopped
- Sesame seeds
- Sugar (for coating sesame seeds)
- Water
Directions
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, and honey until the mixture is smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients to form a soft dough.
- Cover the dough and refrigerate for 30 minutes to firm up.
- While the dough chills, mix the sesame seeds with sugar and water in a small bowl to coat them lightly.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into small 1-inch balls. Flatten slightly, then dip one side into the sesame seed mixture.
- Press the other side of the cookie into the chopped pistachios, flattening gently to help the nuts adhere.
- Place each cookie sesame-side down on the prepared baking sheet.
- Bake for 12–15 minutes or until the edges are just turning golden.
- Transfer to a wire rack and allow the cookies to cool completely.
Servings and timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories per serving: 145 kcal
Variations
- Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend to make them suitable for dietary needs.
- Mixed Nuts: Combine pistachios with finely chopped almonds or hazelnuts for a nut medley topping.
- Tahini Infusion: Add a tablespoon of tahini to the dough for a deeper sesame flavor.
- Spiced Touch: A pinch of ground cinnamon or cardamom can add subtle warmth.
- Honey Glaze: Lightly brush the baked cookies with honey for a glossy finish and added sweetness.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Thaw in the refrigerator before coating and baking.
- Reheating: If needed, refresh cookies by warming them in a 300°F (150°C) oven for 3–5 minutes to restore crispness.
FAQs
What is Barazek made of?
Barazek is made with a buttery cookie dough enriched with honey and topped with toasted sesame seeds on one side and crushed pistachios on the other.
Do I have to chill the dough?
Yes, chilling helps the dough firm up, making it easier to handle and ensuring the cookies hold their shape while baking.
Can I use raw sesame seeds?
Yes, but they’ll toast in the oven during baking. If you prefer a deeper flavor, you can lightly toast them before using.
Why do the sesame seeds need to be coated in sugar and water?
The sugar helps the sesame seeds adhere better and enhances their flavor by caramelizing slightly during baking.
Can I make Barazek without pistachios?
Yes, you can omit pistachios or replace them with another nut, such as almonds or walnuts, depending on your preference.
Are these cookies very sweet?
Barazek cookies are moderately sweet, with most of the sweetness coming from the powdered sugar in the dough and the honey. The sesame and pistachio balance the flavor.
What type of honey should I use?
A mild-flavored honey is best so it doesn’t overpower the buttery base and nutty toppings.
Can I shape them differently?
Barazek are traditionally round and flat, but you can experiment with slightly different shapes. However, keep them thin to maintain their crisp texture.
How do I know when Barazek are done?
They are ready when the edges are lightly golden. Avoid overbaking, as they can become too hard once cooled.
Can I serve these with other desserts?
Absolutely. Barazek pairs well with Maamoul, Baklava, or other nut-based sweets as part of a Middle Eastern dessert platter.
Conclusion
Barazek cookies offer an irresistible blend of crisp texture, nutty richness, and visual charm. With their dual topping of sesame seeds and pistachios, they bring a delightful crunch and subtle sweetness to your table. Whether you’re hosting a gathering or enjoying a quiet tea break, these traditional Middle Eastern cookies are a refined, flavorful treat that’s simple to prepare yet elegant to serve.
PrintBarazek – Pistachio and Sesame Cookies
Crisp, buttery Middle Eastern cookies coated with toasted sesame seeds on one side and crushed pistachios on the other. Barazek are thin, delicate, and nutty treats traditionally enjoyed with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1/2 cup pistachios, coarsely chopped
- 1/2 cup sesame seeds
- 1/4 cup sugar (for coating sesame seeds)
- 2 tablespoons water
Instructions
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, and honey until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture to form a soft dough.
- Cover the dough and chill for 30 minutes.
- In a small bowl, mix sesame seeds with sugar and water to lightly coat them.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and flatten slightly.
- Dip one side of each cookie in the sesame seed mixture.
- Press the opposite side into chopped pistachios, flattening slightly to adhere the nuts.
- Place cookies sesame-side down on the prepared baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let cookies cool completely on a wire rack before serving.
Notes
- Chilling the dough helps prevent spreading and makes shaping easier.
- Use roasted sesame seeds for deeper flavor.
- Cookies will be slightly soft out of the oven but crisp up as they cool.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg